Couscous Salad with Mint

Ingredients

• 300 g whole wheat couscous (instant)
• 400 ml Vegetable broth
• 4 tomatoes
• 250 g cucumber salad
• 200 g red bell pepper
• 200 g yellow bell pepper
• 200 g green bell pepper
• 5 spring onions
• 2 sprigs parsley
• 2 sprigs Mint
• 1 organic lemon (juice)
• 3 Garlic cloves
• 4 tbsp olive oil
• Salt
• Pepper
• 2 tbsp black olives

Instructions

1. 1.

   Pour couscous over boiling vegetable broth and let it absorb for 10–15 minutes. Fluff with a fork and allow to cool.

2. 2.

   Meanwhile, wash tomatoes, remove stems, and dice them into small cubes. Wash cucumber and bell peppers, quarter them, remove seeds, and dice similarly. Trim spring onions and slice into rings. Rinse parsley and mint, shake dry, pluck leaves, and finely chop.

3. 3.

   Combine couscous with the diced vegetables and chopped herbs. Halve a lemon and squeeze its juice. Peel garlic cloves and crush them. Add lemon juice, garlic, and olive oil to the salad in a large bowl and mix well. Season with salt and pepper.

4. 4.

   Divide the couscous salad into portions and serve garnished with olives and parsley.